Poached eggs

Here we explain step by step how to poach an egg.

Cook Time 10

Course Brunch, Breakfast

Prepare the water: Fill a wide saucepan with water, preferably with a low edge so you can easily add and remove the eggs. Add a tablespoon of vinegar and a pinch of salt to the water. Vinegar helps hold the protein together and gives it a better shape.
Heat the water: Bring the water to a slow boil over medium heat. Make sure it is not bubbling or in a frenzied boil, but remains just below boiling point.
Crack the egg into a bowl: Carefully crack a fresh egg into a bowl or small cup. This makes it easier to gently slide the egg into the water.
Add the egg
Cooking time: Poach the egg for about 3 minutes for a soft-boiled yolk or longer if you want a firmer yolk. Keep the temperature of the water just below boiling point and make sure it does not boil.
Remove the egg: Use a slotted spoon to carefully remove the poached egg from the water. Drain the egg on paper towels to remove excess water.